Lentil Rice Curry
Warm, comforting, and brimming with bold flavors, this Lentil Rice Curry is the perfect one-pot meal for busy weeknights or cozy dinners. Featuring tender basmati rice and protein-packed red lentils simmered in a fragrant blend of curry spices, creamy coconut milk, and aromatics like garlic and ginger, this dish delivers a harmonious mix of savory, spicy, and slightly sweet flavors. The addition of cinnamon and bay leaf infuses the curry with a subtle depth, while a splash of fresh lime juice and a sprinkle of cilantro brighten every bite. Ready in just 50 minutes and naturally gluten-free and vegetarian, this satisfying curry is a wholesome choice for anyone craving vibrant yet nourishing comfort food. Serve it with a dollop of yogurt, tangy pickles, or soft flatbread for a complete, flavorful experience.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Basmati rice
- 1 cup Red lentils (masoor dal)
- 4 cups Water
- 1 cup Coconut milk
- 1 medium Onion
- 3 cloves Garlic cloves
- 1 inch Fresh ginger
- 1 large Tomato
- 2 teaspoons Curry powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1 Cinnamon stick
- 1 Bay leaf
- 2 tablespoons Vegetable oil or ghee
- 1 teaspoon Salt
- 2 tablespoons Fresh cilantro
- 1 tablespoon Fresh lime juice
Instructions
Rinse the basmati rice and red lentils thoroughly under cold water until the water runs clear. Set aside.
Finely dice the onion, mince the garlic, grate the ginger, and chop the tomato into small pieces. Set aside for later use.
Heat the vegetable oil or ghee in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes, or until translucent.
Add the minced garlic and grated ginger to the pot and sauté for an additional 1-2 minutes, stirring frequently to avoid burning.
Stir in the curry powder, turmeric powder, ground cumin, and ground coriander. Cook the spices for 1 minute to release their aroma.
Add the chopped tomato to the pot and cook until softened, about 3-4 minutes.
Pour in the rinsed lentils and rice, stirring to coat them with the spices and vegetables.
Add the water, coconut milk, cinnamon stick, bay leaf, and salt. Stir to combine.
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 20-25 minutes, or until the rice and lentils are tender and the liquid has mostly absorbed.
Remove the pot from the heat and let it rest, covered, for 5 minutes. Discard the cinnamon stick and bay leaf.
Fluff the lentil rice curry gently with a fork and stir in the fresh lime juice.
Garnish with chopped fresh cilantro and serve warm. Pair with yogurt, pickles, or flatbread as desired.
Nutrition Facts
Calories |
1001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.0 g | 40% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5549 mg | 241% | |
| Total Carbohydrate | 156.8 g | 57% | |
| Dietary Fiber | 24.5 g | 88% | |
| Total Sugars | 43.2 g | ||
| Protein | 31.0 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 1874 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
